serving it up hot!

I love the savory steam rising up to greet my face. I love the medley of flavors and the blend of textures in each spoonful. I love how it warms me straight through. I love the satisfying feeling of an empty bowl and a body full of good things.

I remember when this love affair began. I was just old enough to read a menu and order for myself, but young enough that this was a new experience.

My parents, little brothers, and I were at the Boston airport returning home from visiting my New England grandparents and there must of been some sort of delay. Since airport security was a mere futuristic fantasy, my family decided to forgo airport food in the hopes of enjoying something local.

It was a damp New England morning and it was just starting to drizzle as we dashed across the street and slipped into a corner cafe. By the time we took our seats, the rain was cascading down the windows in rapid succession. It was there with a new menu in my hand and the rain playing percussion that I realized the what I wanted most to warm my little chilled self was a steaming bowl of soup.

When the server returned, my parents ordered an array of hot sandwiches for themselves and my brothers and then looked to me to place my order.

“I’ll have a cup of clam chowder, please.”

My parents exchanged surprised looks, but they allowed the order to stand.

I have never forgotten that bowl of clam chowder. For years it was my favorite soup. And still when the air is heavy with the moisture that hints at a storm, my mind starts wander to the mellow chowder with soft bits of potato and squeaky bits of clam.

For most of my life, March was the month that the ground thawed and daffodils raised their brave heads. In Minnesota, March means more snow and lots of it. So in hopes of bringing a bit of warmth to you wherever you are, I’m going to be sharing some of my favorite soups with you this week.

And since, I now call Minnesota home it is only fitting that I start with my version of the state soup. This has been our family’s favorite comfort soup for that past three winters.

Chicken Wild Rice Soup with Cranberries

Here’s what you need:

3 cups of chicken broth

2 boneless skinless chicken breasts, cut into 1 inch cubes

4 tablespoons of butter

2 finely chopped carrots

1 finely chopped celery

1 small, finely chopped onion

3 tablespoons all-purpose flour

1 1/2 cups cooked wild rice

3/4 cup dried cranberries

1 cup half-and-half or milk

2 tablespoons dry sherry

sea salt and ground pepper to taste

3 1/2 year-old sous chef

Here’s what you do:

In a medium saucepan bring chicken broth to a boil. Add cut up chicken breast and boil for six minutes. Remove cooked chicken from broth and set both aside.

In a large dutch oven melt butter over medium-low heat.

Stir in the carrots, celery, and onion. As Ava is kindly demonstrating, we believe in the power of the food processor. Cook until vegetables are soft, about 8 minutes.

Stir in the flour and whisk until smooth. Slowly add in the chicken broth, continually whisking to avoid lumps. Turn up the heat and continue stirring until the soup is thickened, about 5 minutes.

Add in the cranberries, wild rice, and cooked chicken breast. Cover, reduce heat, and simmer for about 15 minutes until the cranberries are full and soft.

Remove cover and add in sherry, half-and-half, and salt and pepper to taste. Continue stirring until the soup is hot and ready to serve.

Oooh, I will totally try this. You know, I made wild rice soup, sans cranberries, recently…so I CAN cook. Especially with the step by step instructions and great inspirations you have given me here! Just one question, though. I see the lovely photo of “what I will need” to make the soup. However, I don’t have an adorable, kerchief-wearing, long-haired, 3-year old chef-ess in MY kitchen. Can I still make the soup? Hope so, it looks DELICIOUS!

I’m with you, Rachel. Soup is my very favorite. In fact we just made Creamy Chicken Wild Rice on Saturday for lunch while my brothers and their wives were here. I’ll have to try it with the cranberries. A sweet and salty treat.

Oh goody, I have all the ingredients, so I can make it this week! I’m excited to try another wild rice soup. How lovely your pictures are! And the sous chef did a a fabulous job of demonstrating how to make the soup.

So is putting up this blog post the reason why you were late to MOMS this morning? 🙂

I loved your intro & childhood memory. No clam chowder for us here, however. Argh to the shellfish allergy. I’m sorry you couldn’t partake in your own lovely soup. Argh to the milk allergy.

yum. I want to come to your house and have soup. I’ve been looking for a yummy chicken and wild rice soup.It’s actually really hard to find wild rice here. Just another sad thing about blasted MI. I think i’ll make this soup tonight!! it’s off to the Library and the market!